Pecan Coffee Cake Recipe

"Mom serves this nutty coffee cake for Christmas breakfast each year," shares Becky Wax of Tuscola, Illinois. "The simple recipe is a big time-saver on such an event-filled morning. Everyone loves the crunchy topping."

Nutritional Facts

Directions

In a large bowl, combine the first six ingredients; beat on low for 30 seconds. Beat on medium for 2 minutes. Pour into a greased 13-in. x 9-in. baking pan. Combine pecans, sugar and cinnamon; sprinkle over batter. Cut through batter with a knife to swirl pecan mixture.

Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.

Meanwhile in a small bowl, combine confectioners' sugar and orange juice until smooth; drizzle over warm coffee cake. Cool on a wire rack.Yield: 12-15 servings.

Originally published as Pecan Coffee Cake in Quick Cooking
July/August 2000, p46

"My family thought this was ok, but no one raved about it. I tried to really swirl the topping into the cake, but most of the topping stayed near the top. It might be better to let the cake cool before drizzling the glaze because it all my glaze just seeped into the warm cake (i.e., it did not look the photo)."